"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Stir-Fry Recipe

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This recipe for Chicken Stir-Fry, by , is from Horn/Horne Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Ferguson
Added: Friday, September 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breast halves (about 1-1/2 pounds)
2 tablespoons vegetable oil
2 tablespoons orange juice
2 tablespoons light soy sauce
1 tablespoon cornstarch
1 bag (16 ounces) frozen veggies (broccoli, carrots, and water chestnut mixture)

Directions:
Directions:
Cut chicken into 1/2-inch-thick long strips. In wok or large skillet, heat oil over medium-high heat. Add chicken, cook 5 minutes stirring occasionally. Meanwhile, in small bowl combine orange juice, soy sauce, and cornstarch. Blend well and set aside. Add vegetables to chicken. Cook 5 minutes more or until chicken is no longer pink in center, stirring occasionally. Stir in soy sauce mixture, cook 1 minute or until heated thoroughly. Serve over rice.

 

 

 

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